Tortilla
MISSION FOODS, MISSION Flour Tortillas, Soft Taco, 8 inch
MISSION FOODS, MISSION Flour Tortillas, Soft Taco, 8 inch
Tortilla, blue corn, Sakwavikaviki (Hopi)
Tortilla, includes plain and from mutton sandwich (Navajo)
Tortillas, ready-to-bake or -fry, corn
Tortillas, ready-to-bake or -fry, corn, without added salt
Tortillas, ready-to-bake or -fry, flour, refrigerated
Tortillas, ready-to-bake or -fry, flour, shelf stable
Tortillas, ready-to-bake or -fry, flour, without added calcium
14.4%
287 kcal
287 kcal
Energy
8.6%
6.0 g
6.0 g
Fat
3.5%
0.7 g
0.7 g
Saturates
37.4%
2.2 g
2.2 g
Salt
69%
19%
12%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 287 (1202 kJ) | |
| from Carbohydrate | 198 (831 kJ) | |
| from Fat | 54 (226 kJ) | |
| from Protein | 35 (146 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 49.6 g | |
| Dietary Fiber | ~ | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 0.7 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | 5.0 mg | |
| Capric Acid | 5.0 mg | |
| Lauric Acid | 5.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 5.0 mg | |
| Pentadecanoic Acid | 5.0 mg | |
| Palmitic Acid | 72.0 mg | |
| Margaric Acid | 5.0 mg | |
| Stearic Acid | 555.0 mg | |
| Arachidic Acid | 19.0 mg | |
| Behenic Acid | 19.0 mg | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 2.8 g | |
| Myristoleic Acid | 5.0 mg | |
| 15:1 | ~ | |
| Palmitoleic Acid | 5.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | 5.0 mg | |
| Oleic Acid | 2,737.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 19.0 mg | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.9 g | |
| Linoleic Acid | 871.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 43.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | 5.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 5.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 43.0 mg | |
| Omega-6 Fatty Acids | 871.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | ~ | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 8.7 g | |
| Essential Aminos | ||
| Histidine | ~ | |
| Isoleucine | ~ | |
| Leucine | ~ | |
| Lysine | ~ | |
| Methionine | ~ | |
| Phenylalanine | ~ | |
| Threonine | ~ | |
| Tryptophan | ~ | |
| Valine | ~ | |
| Non-essential Aminos | ||
| Alanine | ~ | |
| Arginine | ~ | |
| Aspartic Acid | ~ | |
| Cystine | ~ | |
| Glutamic Acid | ~ | |
| Glycine | ~ | |
| Proline | ~ | |
| Serine | ~ | |
| Tyrosine | ~ | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 33.6 g |
| Ash | 2.1 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | ~ | |
| Vitamin B1 (thiamine) | ~ | |
| Vitamin B2 (riboflavin) | ~ | |
| Vitamin B3 (niacin) | ~ | |
| Vitamin B5 (pantothenic acid) | ~ | |
| Vitamin B6 (pyridoxine) | ~ | |
| Vitamin B9 (folate) | ~ | |
| Vitamin B12 (cobalamin) | ~ | |
| Vitamin C | ~ | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 191.0 mg | |
| Copper | ~ | |
| Fluoride | ~ | |
| Iron | 2.0 mg | |
| Magnesium | ~ | |
| Manganese | ~ | |
| Phosphorus | ~ | |
| Potassium | ~ | |
| Sodium | 898.0 mg | |
| Zinc | ~ | |
About Tortilla
Tortilla means "little torta" or "little cake" in Spanish; the Spanish word applies to several different foods eaten in various Spanish-speaking countries. The Spanish word is used in English for a more restricted range of foods, mainly a potato-based omelette originating in Spain, and for a flatbread made from corn or wheat originally made by Mesoamerican peoples. Tortillas are used to prepare many Mexican and, more generally, Latin American dishes (e.g. burritos, quesadillas, tacos, tostadas).